Thumbprint Cookies

Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, separated
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups finely chopped pecans
• 1/4 cup strawberry jam
• 1/4 cup peach jam

Preparation

1. 1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.
2. 2. Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 1 hour.
3. 3. Shape dough into 1-inch balls. Lightly beat egg whites. Dip each dough ball in egg white; roll in pecans. Place 2 inches apart on ungreased baking sheets. Press thumb in each dough ball to make an indentation.
4. 4. Bake at 350° for 15 minutes. Cool 1 minute on baking sheets, and remove to wire racks to cool completely. Press centers again with thumb while cookies are still warm; fill center of each cookie with jam.